Ingredients
8
8 servings
- •2 tablespoons olive oil
- •1 (1 pound) package smoked sausage, chopped
- •2 onions, chopped
- •1 green bell pepper, chopped
- •2 cloves garlic, minced
- •10 cups water
- •3 cups chopped cabbage
- •2 carrots, thinly sliced
- •1 (15.5 ounce) can diced tomatoes
- •1 (6 ounce) can tomato paste
- •4 beef bouillon cubes
- •1 teaspoon seasoned salt
- •½ teaspoon dried thyme leaves
- •1 dash cayenne pepper
- •2 small zucchini, chopped
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (8 ounce) package thin egg noodles
- •grated Parmesan cheese
Instructions
- Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
- Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.
Nutritional Facts
Per 8 servings
- Calories: 481
- Carbohydrate: 44g
- Fat: 24g
- Fiber: 8g
- Protein: 23g
- Sugar: 11g
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